WHY THIS RECIPE WORKS Especially at holiday time, having a foolproof slowcooker method for squash can be a lifesaver. Since the flavor of butternut squash is delicate, our goal was to bump it up so it would taste great even after hours in the slow cooker. First we tried cooking the squash in water to cover, but this left us with a bland, watery puree. Since the squash exuded a lot of moisture during cooking, we thought we could take down the amount of water dramatically. In the end, it took only a bare minimum—½ cup—to properly braise the squash. Even this small amount of water, however, seemed to be diluting the squash flavor significantly. We considered alternative braising liquids and settled on apple cider, which accented the squash’s inherent sweetness and added a brightness that tasters loved. A small amount of heavy cream and some butter added richness to round out the flavors. This recipe can easily be doubled in a 7-quart slow cooker; you will need to increase the cooking time range by 1 hour.
Serves 6 to 8
TOTAL TIME: 5 to 6 hours on low or 3 to 4 hours on high
INGREDIENTS
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (8 cups)
- ½ cup apple cider, plus extra as needed
- Salt and pepper
- 4 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream, warmed
- 2 tablespoons packed brown sugar, plus extra for seasoning
INSTRUCTIONS
- Combine squash, cider, and ½ teaspoon salt in slow cooker.
- Press 16 by 12-inch sheet of parchment paper firmly onto squash, folding down edges as needed.
- Cover and cook until squash is tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Discard parchment.
- Using potato masher, mash squash until smooth.
- Stir in melted butter, cream, and sugar.
- Season with salt, pepper, and extra sugar to taste.
- Serve. (Squash can be held on warm or low setting for up to 2 hours.)
- Adjust consistency with extra hot cider as needed before serving.
